Cardamom Persimmon Pecan Scones
These Cardamom Persimmon Pecan Scones are fluffy on the inside, crispy on the outside, crunchy from the pecans and flavored with warm cinnamon and cardamom. They are perfect with coffee in the morning or a cup of tea in the afternoon.
Servings: 8 scones
Calories: 338kcal
Ingredients
- 2 cup all-purpose flour 270 g
- ⅓ cup brown sugar light or dark brown, 67 g
- 1 tablespoon baking powder 13 g
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground cardamom notes
- 4 oz unsalted butter cold & cubed, 113 g
- ½ cup pecans toasted & roughly chopped, 58 g
- ¾ cup persimmon pulp from about 1 ½ persimmons, 195 g
- 1 large egg
- ½ teaspoon pure vanilla extract
- 2 tablespoon heavy cream for wash
- 1 - 2 teaspoon turbinado sugar for topping
Instructions
- Sift flour, baking powder, cinnamon and cardamom into a large mixing bowl, add kosher salt and brown sugar, whisk to combine.
- Add cold cubed butter to the flour mixture, work the butter into the flour mixture with your fingertips until all the butter pieces are flat. Stir in the chopped pecans.
- Add egg, persimmon pulp and vanilla extract to a small bowl, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms.
- Turn the dough out onto a well-floured board or countertop, and pat the dough out into a rectangle about ½” thick. Fold the dough over itself and pat it out again, do this 2 - 3 times. Then shape the dough into a circle about 1” thick. Cut into 8 portions.
- Place the scones on a parchment-lined baking sheet and freeze for 15 minutes while you preheat the oven to 400°F.
- When the oven is ready, brush the top and sides of the scones with cream, and sprinkle generously with turbinado sugar. Bake for 20 minutes until golden brown.
- Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to the wire rack to cool completely.
Notes
- I used freshly ground cardamom from the pods in this recipe and only needed ¼ teaspoon. But you may need to double that if you are using ground cardamom from a jar for stronger scent.
- Toast the pecans and let it cool before making the scones to bring out more flavor from the nuts.
- Folding over the scone dough will help create flaky layers, but don’t overdo it because overworking the dough could make the scones dry.
- Freezing the scones before baking will help them keep their shape and rise taller.
- If you want to make the scones with whole persimmon pieces in the dough, see notes within the post for modifications.
Nutrition
Serving: 99g | Calories: 338kcal